Milk and dairy Pasteurization
Pasteurization is one of the most important processes in the treatment of milk and other dairy products. When carried out correctly, these milk pasteurization processes give longer shelf life.
Temperature and pasteurization time are important factors that must be specified precisely to the quality of the milk and its shelf life requirements.
The pasteurization temperature for homogenized, HTST pasteurized, regular-grade milk is usually 72-75 degrees C for 15-20 seconds. The milk pasteurization process may vary from one country to another, according to national legislation. A common requirement in all countries is that the heat treatment must guarantee the destruction of unwanted micro organisms and all pathogenic bacteria, without the product being damaged.
The simplest process is just to pasteurize the whole milk. Here the process line consists of a pasteurizer, a buffer tank and a filling machine. The process becomes more complicated if it has to produce several types of market milk products i.e. whole milk, skimmed milk, standardized milk of various fat contents as well as cream.